Highlights Calcium (milk) · Choline (egg) · Complete protein (egg)

Allergens egg, milk

Gluten-free choux profiteroles

Little homemade choux puffs, ready to fill with pastry cream.

Ingredients

• 1 cup water (240 g / 8½ oz)
• 4 tbsp coconut oil (52 g / 1¾ oz)
• ½ tsp salt (3 g)
• 1 cup rice flour (150 g / 5½ oz)
• ½ cup sweet cassava starch, polvilho doce (65 g / 2¼ oz)
• 1 tsp xanthan gum (3 g)
• 3 eggs (150 g / 5½ oz)
• 300 ml (1¼ cups) reduced-fat milk — for the cream
• 2 egg yolks (36 g / 1¼ oz) — for the cream
• 20 g (¾ oz) cornstarch — for the cream
• 30 g (1 oz) sugar — for the cream; no added sugar: 40 g erythritol
• 1 tsp vanilla, extract or flavoring (4 g)

In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.

Method

1. In a saucepan, bring the water, coconut oil and salt to a boil.
2. As soon as it boils, take it off the heat and add the rice flour and sweet cassava starch (polvilho doce) all at once. Stir vigorously until it forms a smooth ball of dough that pulls away from the bottom of the pan.